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  • Nsala soup (White soup)

    Nsala soup also known as "Ofe Nsala" by the igbos, "Afia efere" by the Calabar people and "White soup" in English is a very popular delicacy in the eastern and southern parts of Nigeria. It's is known as white soup because this is one of the major Nigerian soups that doesn't require palm oil though some people add very little sometimes

    Cooking Time : 1 hrs 10 mins
    Servings : 1
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    • 1 medium sized Cat Fish
    • 500g Beef (Red meat)
    • 1 medium sized Dry fish
    • 1 small Stock fish (I used the head)
    • 1 Red Onion
    • 2 Scotch Bonnets "Atarodo"
    • 1 tbsp. Peppersoup spice or 1 tbsp. Ground Uda seeds, Ehuru seeds & Mkpuruziza seeds2 Fresh Oranges
    • 3 Stock cubes, Crushed
    • Salt (To taste)
    • 2 tbsp. Crayfish, Ground
    • 2 tbsp full Yam , pounded - Thickener
    • 10 Uziza leaves "False cubeb
    • 5 Utazi leaves "Gongronema latifolium"- Optional
    • 2 Small sized Ogiri Okpei
    • Ngoloo or Isam (Priwinkle) (As desired)
    • Step 1: Place the Red beef in a medium sized pot and add a little water just enough to go half way through the beef in the pot. Add the pounded or blended onion and pepper, salt and stock cubes. cook for about 15 mins till a little bit tender
    • Step 2: Add some more water (The amount of water you add would be the quantity of soup you'd end up with), Pour in the dissolved ogiri and add the Cat fish, washed stock fish and dry fish, Peppersoup spice / ground uda & mkpuru uziza seeds, Cray fish. leave to boil for about 5 mins
    • Step 3: Add the tablespoons of pounded yam, stir and cover the pot. The yam would dissolve and thicken the soup. Leave to cook for about 10 mins till it starts to boil and you are satisfied with the thickness
    • Step 4:Add the Periwinkles, and chopped Uziza and utazi leaves. Reduce the heat and leave to simmer for for 3-5mins Turn off your burner and serve with Pounded yam or you favorite Swallow
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